Published: June 19, 2026

This Vanilla Strawberry Galette has a buttery, flaky crust filled with creamy vanilla pastry cream and sweet strawberries. As it bakes, the crust turns beautifully golden while the strawberries become soft and juicy. It’s simple, rustic and the perfect dessert for spring and summer. 🍓

Ever since my Blueberry Cheesecake Galette turned out to be such a hit, I knew I wanted to make another one. I was torn between a Vanilla Strawberry Galette and a Chocolate Cherry Galette, so I put up a poll on my Instagram Stories and the majority of you voted for this one. I'm happy to report that it turned out absolutely delicious! It's a little sweeter than the Blueberry Cheesecake version thanks to the creamy vanilla pastry cream and the natural sweetness of the strawberries. The flavors work so well together and I can definitely see myself making this one again. And don't worry, the Chocolate Cherry Galette is still on my list and will be coming soon as well. 🍓🤍

WHY YOU’LL LOVE THIS RECIPE

❤️ Buttery flaky crust - The crust bakes up beautifully golden with crisp, flaky layers.

❤️ Creamy vanilla pastry cream - The smooth vanilla pastry cream adds a rich and creamy layer that pairs perfectly with the fruit.

❤️ Sweet strawberries - Fresh strawberries become soft and juicy as they bake.

❤️ Perfect for spring and summer - The combination of vanilla and strawberries feels fresh, light and perfect for warmer weather.

❤️ Easier than a pie - Galettes are much more forgiving than traditional pies and don't require any special shaping.

❤️ Rustic and beautiful - The folded edges and golden crust give this dessert a charming homemade look.

❤️ Simple ingredients - The recipe uses basic ingredients that are easy to find.

❤️ Perfect served warm - It tastes amazing straight from the oven, especially with a scoop of vanilla ice cream.

❤️ Great for sharing - One galette is perfect for slicing up and sharing with family and friends.

Baking Tips and Tricks

→ Don’t skip chilling the crust - Chilling the dough is one of the most important steps for getting a flaky crust. First, chill the dough for 1 hour before rolling it out so the butter can firm up properly. Then, after rolling it out and placing it onto the tray, chill it again for another hour before adding the filling. This helps keep it flaky instead of melting.

→ Use cold butter and cold water - Cold ingredients are key when making the dough. The small pieces of cold butter create little pockets throughout the dough, which turn into flaky layers once baked.

→ Try not to overwork the dough - Mix and handle the dough only until it comes together. Overworking or kneading it too much develops the gluten in the flour, which can make the crust tough and chewy instead of tender and flaky.

→ Adjust the sweetness to your preference - The amount of sugar you need may vary depending on how sweet your strawberries are. If your strawberries are very ripe and naturally sweet, you may want to use a little less sugar. If they're on the tart side, feel free to add a bit more until the filling tastes just right to you

→ Serve warm with ice cream: This galette is especially good served slightly warm with a scoop of vanilla ice cream on top.

Frequently asked questions

1. What is a Galette?
A Galette is a rustic free-form pastry that is baked directly on a baking tray instead of in a pie dish. The edges are folded over the filling, giving it its signature rustic look.

2. Can I make the pastry cream ahead of time?
Absolutely! You can make it a day prior and store in the fridge.

3. Can I use store-bought pie dough?
Yes. Homemade dough will give you the best flavor and texture, but store-bought pie dough works if you're short on time.

4. Can I use a different fruit?
Definitely. This recipe would work well with raspberries, blueberries, peaches, blackberries or a mixture of berries.

5. How do I know when the galette is done baking?
The crust should be deeply golden brown and the strawberries should look soft and juicy.

6. Can I make the dough ahead of time?
Yes. The dough can be prepared up to 2 days in advance and stored in the fridge until you're ready to use it.

7. How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days.

8. Why is the bottom of my galette soggy?
This can happen if the galette is underbaked. Make sure the crust is fully baked and golden before removing it from the oven.

9. Can I serve this cold?
Yes! :)

Ingredients you will need for this recipe

For the dough:

All purpose flour
Granulated sugar:Substitution: Fine caster sugar or cane sugar.
Salt: Balances the sweetness and enhances the overall flavor of the crust.
Cold butter: Creates flaky layers throughout the crust as it melts during baking.
Ice cold water: Helps bring the dough together while keeping the butter cold. Substitution: Very cold milk can be used for a slightly richer crust.
Egg (for egg wash): Gives the crust a beautiful golden, shiny finish.
Sugar (for sprinkling): Adds a little sweetness and a lovely crunch to the crust. Substitution: Coarse sugar, cane sugar or leave it out.

For the pastry cream:

Egg yolk
Granulated sugar:Substitution: Fine caster sugar.
Cornstarch: Thickens the pastry cream and helps it hold its shape.
Milk
Vanilla bean paste or vanilla bean
Unsalted butter: Adds richness and creates a silky smooth texture. Salted butter can be used if that’s what you have on hand.

For the strawberry layer:

Strawberries
Granulated sugar: Adjust the amount depending on the sweetness of your strawberries.
Vanilla extract: Substitution: Vanilla bean paste or leave it out if needed.
Cornstarch: Helps thicken the strawberry juices so the filling doesn't become too runny.

Step by step instructions with photos

1. Prepare the crust.

2. In a large bowl, combine the flour, salt and sugar.

3. Add the cold cubed butter.

4. Using your hands or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.

5. Add the cold water and gently work the dough just until it comes together into a disc. Try not to knead it too much at this stage. The dough does not need to be smooth.

6. Wrap the dough in plastic wrap and place it in the fridge for 1 hour.

7. After 1 hour, take the dough out of the fridge and place it onto a lightly floured surface.

8. Lightly flour the top and roll it out into a thin, uneven round.

9. Carefully roll the dough onto your rolling pin and transfer it to a large baking tray lined with parchment paper.

10. Place it back into the fridge for an additional 1 hour.

11. While the dough is chilling, prepare the fillings.

12. For the pastry cream, add the milk and vanilla bean paste to a saucepan and bring it to a gentle simmer.

13. In a separate bowl, whisk together the egg and granulated sugar until pale and fluffy.

14. Add the cornstarch and continue whisking until smooth.

15. Slowly and gradually pour the hot milk into the egg mixture, whisking constantly.

16. Strain the mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened.

17. Remove from the heat and stir in the butter until fully incorporated.

18. Cover the pastry cream with plastic wrap, making sure the wrap touches the surface, and set aside to cool.

19. For the strawberry layer, mix together the strawberries, granulated sugar, cornstarch and vanilla extract.

20. Preheat the oven to 200°C.

21. Take the crust out of the fridge and spread the pastry cream evenly over the center, leaving a thick border around the edges.

22. Add the strawberry mixture over the pastry cream.

23. Fold the edges of the dough inward toward the center, leaving the filling exposed. Do this gently to avoid cracking the crust.

24. Brush the edges with egg wash and sprinkle with sugar.

25. Bake in the preheated oven for 30-35 minutes.

26. You’ll know it’s ready when the crust is golden brown and the strawberry filling is bubbly.

27. Remove from the oven and let it cool for about 5 minutes.

28. Serve warm with a scoop of ice cream, or enjoy it cold if you prefer.

Yield: 8 slices

Author: Angie